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Traditional Chettinad Style Radish Curry

Krishna Priya
30 minutes
Prep Time
30 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Traditional Chettinad Style Radish Curry RECIPE

A spicy grounded masala gravy with radish that tastes best alongside rice or roti.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Tamil Nadu
  • Blending
  • Boiling
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. Ingredients to Grind:
  2. coconut - 1/2 of medium sized coconut
  3. tomato - 1
  4. coriander seeds - 1 tablespoon
  5. Dry long red chillies - 3 to 4 as per taste
  6. Small sized Sambar onions - 10 to 12 nos
  7. Garlic- 1/2 medium sized
  8. Channa dal- 1 teaspoon
  9. Urad Dal- 1 teaspoon
  10. Sesame Oil- 1 teaspoon
  11. Saunf/ Fennel seeds- 1 teaspoon
  12. For the gravy:
  13. Radish- 1 medium sized
  14. Potato- 1 medium sized
  15. tamarind juice - of a small lemon sized ball of tamarind
  16. turmeric - 1/2 teaspoon
  17. Corinder powder- 1 teaspoon
  18. Garam masala- 1/2 teaspoon
  19. Sesame oil - 2 tablespoons for roasting
  20. Fenugreek seeds - 1/2 teaspoon
  21. Mustard seeds- 1 teaspoon
  22. Jeera/ cumin seeds- 1 teaspoon
  23. Hing/Asafoetida- 1 pinch
  24. Curry leaves - 2 strands
  25. salt as per taste


  1. To prepare the masala for the gravy, heat a kadai. Add a teaspoon of sesame oil, once it's hot add the saunf/fennel seeds and allow it to splutter.
  2. Add in the dry coriander seeds, chana dal and urad dal and fry till it's golden brown in colour. Add the onions and garlic, fry till it turns golden brown in colour.
  3. Add the coconut and tomato, fry for a few minutes till the raw smell fades away. Remove from the heat and allow it to cool down. Grind the mixture to make a fine paste and keep aside.
  4. To prepare the gravy, heat a kadai and add 2 tablespoon of sesame oil. Then add mustard, hing, fenugreek seeds, jeera along with curry leaves and allow it to splutter.
  5. Add the diced radish and potato, fry it for a few minutes. Add turmeric, coriander powder and garam masala, fry till the raw smell fades.
  6. Then add the grounded masala, fry till the masala thickens and leaves the edges of the kadai. Pour enough water to allow the masala and vegetables to cook, let it boil and get cooked. Then add the tamarind juice and salt, allow it to boil and cook well.
  7. Once the gravy is cooked and thick, remove it from the heat and serve it with rice or rotis.

Reviews (2)  

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Ankit Kumar Gupta
Ankit Kumar Gupta   Jan-27-2017

Shambhavi Gupta
Shambhavi Gupta   Sep-01-2016

I really like the flavour of radish so I will enjoy this i Think

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